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Summer is the perfect time to have fun with some old favorites! I love taking Enchiladas and adding some spicy chipotle baked beans to it! It makes the best Mexican BBQ Creamy Enchiladas. And if you’re looking for a way to add some extra flavor and excitement to your dish, look no further than Saucy Spoon Chipotle Baked Beans.
These beans are packed with bold, smoky flavor that will take your enchiladas to the next level. Plus, they’re made with real ingredients, so you can feel good about serving them to your family and friends.
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To make these enchiladas, you’ll start by cooking your favorite enchilada sauce. Then, you’ll fill your tortillas with a mixture of Saucy Spoon Chipotle Baked Beans, cheese, and your favorite toppings. Roll up your tortillas and bake them in a casserole dish until they’re golden brown and bubbly.
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That’s it! Just a few simple steps and you’ll have a delicious and satisfying creamy enchiladas that everyone will love.
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Tips:
- For a spicier dish, add a few dashes of hot sauce to the enchilada sauce mixture.
- If you don’t have corn tortillas, you can use flour tortillas instead. Just be sure to soak them in warm water for a few minutes before filling them, so they’re easier to roll.
- For a fun twist, try adding some diced cooked chicken or beef to the enchilada mixture.
Enjoy!
These enchiladas are sure to be a hit at your next summer gathering. The bold flavor of the Saucy Spoon Chipotle Baked Beans will make your taste buds sing, and the fun memories you make with your family and friends will last a lifetime.
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Mexican BBQ
Ingredients
- 10–20 tortillas depending on how big your pan is
- 3 tablespoons onion, diced finely
- 1 small jalapeño, chopped and de-seeded
- 2 tbsp minced garlic
- 1 can Saucy Spoon Baked Beans
- 1–2 tablespoons olive oil
- salt and pepper
- ⅛ teaspoons cayenne pepper
- 2 cups chopped chicken (I like using rotisserie)
- 1 cup mozzarella cheese, shredded
Creamy Sauce
- 2 tablespoons butter
- 2 tablespoons flour or corn starch
- 1 ⅓ cups water
- 8 oz. sour cream
- 4 oz. Cotija cheese (crumbled)
- 4 oz. Mozzarella cheese (or pepper jack)
- 1 tablespoon green onions, diced finely
Instructions
- Preheat oven to 350.
- Dice the onions, jalapeño, and mince the garlic. Sauté those ingredients in 1 tablespoon olive oil over medium-high heat for onions become translucent and you can begin to smell the aroma of the jalapeño. Season with salt, pepper, and cayenne. Then remove from heat.
- Drain the can of black beans and toss into a large bowl, but save half of the drippings for the enchilada sauce. Add the cooked pepper mix to the bowl and stir to combine. At this point, if you would like to add chicken, go ahead and add chicken with the cheese.
- Lightly oil a large, rectangle baking dish. Roll a heaping spoonful in each tortilla and place in the pan, folded edges down. Pro Tip: Warmed tortillas tend to roll a bit better.
- To make the sauce, in a small to medium pot, melt the butter over medium heat. Add the flour and whisk well, making a kind of paste. Slowly add the water, creating a gravy consistency. Add Mozzarella and Cotija Cheese. Remove from the heat and stir in the sour cream. If the mixture is too thick to pour easily, thin with a little more water. Pour the sauce over the prepared enchiladas.
- Crumble the cheese over top. Then bake at 350°F for 25-28 minutes.
- Garnish with with the green onions, cilantro, baked beans and even jalapeños!.
